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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.9
  • Total Fat: 8.8 g
  • Cholesterol: 56.1 mg
  • Sodium: 711.0 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 10.0 g
  • Protein: 24.2 g

View full nutritional breakdown of Pumpkin Chipotle Chili calories by ingredient
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Pumpkin Chipotle Chili

Submitted by: ISOBEAIL

Introduction

This pumpkin adds fiber and thickness but you can't really taste it. Guests may wonder what the secret ingredient is but you can keep that to yourself!

Two cooking methods are included: skillet and crockpot.
This pumpkin adds fiber and thickness but you can't really taste it. Guests may wonder what the secret ingredient is but you can keep that to yourself!

Two cooking methods are included: skillet and crockpot.

Number of Servings: 6

Ingredients

    You may substitute ingredients in [brackets] but remember to adjust the nutritional summary.

    Olive oil cooking spray [or Olive oil]
    1/2 c. chopped onion
    1 red bell pepper, de-seeded and chopped
    1 clove garlic (more or less, to taster), finely chopped
    1 lb. ground turkey (85% lean was used for this recipe; if you use 97% lean, adjust the nutrition summary)
    2 cans (14.5 oz. each) diced tomatoes
    1 can (15 oz.) canned pumpkin (NOT pumpkin pie filling; check the baking aisle)
    1 can (15 oz.) tomato sauce
    1 can (15.25 oz.) black beans, drained [or kidney beans]
    1 can (4 oz.) diced green chiles
    1 chipotle in adobo sauce, deseeded and minced finely
    1/2 c. whole kernal corn
    1 tbsp. chili powder (more or less, to taste)
    1 tsp. ground cumin
    1 tsp. salt
    1/2 tsp. ground black pepper
    Dash of cinnamon (optional)
    Dash of nutmeg (optional)

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Directions

Makes 6 very generous servings. Extra servings freeze beautifully.

SKILLET METHOD:

Spray large skillet with cooking spray. Over medium-high heat, add onion, bell pepper, and garlic; cook, stirring frequently, for 5 to 7 minutes until tender. Add turkey; cook until browned. Drain. (After draining, I blot my cooked meats with a paper towel to soak up more grease.)

Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles with juice, corn, chili powder, cumin, chipotle, salt, and pepper (cinnamon and nutmeg, if desired). Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes. Serve.

CROCKPOT METHOD:

(I don't use cooking spray or oil when I use the crockpot as the onions and peppers sweat out enough liquid to keep the turkey from sticking. This is up to you. The nutrional summary includes cooking spray. Adjust as necessary.)

Turn crockpot on high. Add onion, bell pepper, garlic, and turkey. Cook 2 to 3 hours until turkey is cooked through (check frequently as different brands of crockpots heat at different temperatures). Drain and blot excess grease. (To save time, you may cook up to this point in your skillet up to 2 days before. Store in refrigerator.)

Return turkey mixture to crockpot. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles with juice, corn, chili powder, cumin, chipotle, salt and pepper (and cinnamon and nutmeg, if desired). Heat on low 6 to 8 hours, checking periodically. Add water if necessary; don't let the liquid evaporate. Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user ISOBEAIL.






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